Huachinango A La Plancha (Grilled Red Snapper)

1. 1

   Combine mayonnaise, lime juice, salt, and black pepper in a bowl. Rub mixture evenly onto the fillets and place them on a plate. Marinate in the refrigerator for 40 minutes.

2. 2

   Preheat an outdoor grill or griddle for medium heat and lightly grease.

3. 3

   Place fillets on the cooking surface for 30 seconds. Turn over and continue to cook until opaque and cooked through, 8 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.